Banana Pancakes Recipe
Fluffy and flavorful banana pancakes made with ripe bananas, buttermilk, and a hint of brown sugar. These pancakes are perfectly golden with a tender crumb, ideal for a comforting breakfast or brunch treat.
Ingredients
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and kosher salt until well combined.
In a medium bowl, whisk together the buttermilk, mashed banana, eggs, and melted butter until the mixture is smooth.
Add the wet ingredients to the dry ingredients. Gently fold the batter together using a whisk, stopping before the mixture is completely smooth. The batter should remain lumpy. Set the batter aside to rest, allowing it to hydrate.
Heat a medium nonstick skillet over medium heat. Add about 1 tablespoon of butter and let it melt until it starts to bubble.
Working in batches, drop about a scant 1/4 cup of batter per pancake onto the heated skillet. Cook until the edges are set and bubbles form on the surface, approximately 2 minutes. Flip the pancakes and cook for an additional 1 to 2 minutes until cooked through and golden brown.
Transfer cooked pancakes to a wire rack to keep warm. Wipe out the skillet if the butter starts to burn, add more butter as needed, and repeat with the remaining batter.
Serve the warm banana pancakes with butter and maple syrup if desired for a delicious breakfast treat.
